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Oysters Rockefeller Reviews

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich.

Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter.

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3.5/4

Have not made this recipe, but it sounds delicious. Two things I do when making this otherwise: I go to the fish store and have them shuck the oysters and keep half of the shells for cooking and I use crumpled foil to bake them on, rather than the salt. It seems like a waste of salt to me!

annemina
from Lancaster, PA
/ 02.12.2014

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A person had said they had a problem shucking the oysters. A simple solution is to not shuck them at all and let the oven do it for you. When baking oysters if you leave them in their shells the shell will open on its own after 3-5 mins. Enjoy!

jfresch
/ 11.26.2011

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I looked at a lot of recipes for this and finally settled on this one. Loved it, but found the bacon a bit overpowering. I think I would still include it but perhaps use a bit less.

vteal
from philly, pa
/ 01.01.2011

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Perfect Oysters Rockefeller. Have made this recipe many times with great results.

A Cook
from New Liskeard
/ 11.16.2010

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I made this for my lovely wife a couple days before her birthday, and it was exceptional. We did, however, have trouble shucking the oysters, my wife thinks, because I had them on ice and they were really, really cold. Any suggestions out there?

rockettodd
/ 05.18.2008

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okay... my husband
loved them. i HATED
preparing them. found a
little crab and some
worms... so unless you
have an iron stomach...
you may want to pass!!!!!

A Cook
from chicago, Ill
/ 02.14.2008

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Made these for my husband for Valentines Day. He loved them!
So did I and oysters have never been a favorite of mine. I will make these again

A Cook
from Belleville, IL
/ 02.15.2007

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Wonderful, didn't add the anise liquor but still great!

A Cook
from Los Angeles
/ 01.02.2006

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Used Kumamoto oysters and served with champagne - everyone wished there were more than two per person but with the beef tenderloin on the way, they were glad they stopped.
Made no modifications, but if you are using larger oysters, easily you would have to double the filling - I barely had enough to make it stretch.